JPH07289155A - Method for processing meat product - Google Patents

Abstract

PURPOSE:To provide a method for processing a meat product by which good water holding functions can be imparted to the whole lump of meat in a method for carrying out the treatment for injecting a pickling liquid into the lump of meat. CONSTITUTION:The method for processing a meat product is to add fine powder of pig skin collagen having <=0.1mm particle diameter to a pickling liquid, thereby improve the water holding properties over the whole lump of meat and enable the good practice of the treatment for injecting the pickling liquid into the lump of meat.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for processing meat products, and more specifically, it uses lumpy meat raw material and injects pickle liquid to improve texture such as texture and water retention, ham, etc. The present invention relates to a method for processing meat products of.

[0002]

2. Description of the Related Art In the production of ham, it has been practiced to improve the texture and water retention by injecting a liquid called "pickle liquid" into the raw meat. Salt, phosphate, seasoning, spice, etc. are added to the pickle solution.
The pickle injection device is provided with an injection needle-shaped pickle needle, and the pickle needle is pierced into the lump of meat and pressure is applied to the pickle liquid to feed it into the lump of meat from the tip of the pickle needle. In the subsequent tumbling treatment, the pickle liquid spreads to the internal structure of the meat mass, and various functions due to the above-mentioned respective compounding components are exhibited.

An important function of the pickle liquid is a water retention function. The amount of water contained in the lump of meat has a great influence on the texture of the meat product, and if there is not enough water retention, it will release water when heated,
As a result, the texture becomes hard and the quality deteriorates. Salts and phosphates are ingredients that have a direct effect on meat protein as ingredients that have a water-retaining function, and various heat-gelling proteins such as egg white are also used. Is required.

Japanese Unexamined Patent Publication No. 56-18536 discloses a technique for improving water retention by using a collagen decomposition product. Japanese Patent Publication No. 3-69502 also discloses a technique for improving quality by using collagen.

[0005]

However, the conventional techniques using a decomposed product of collagen or collagen have not been sufficiently effective in improving the quality of meat products by injecting pickle liquid. For example, in the technique of Japanese Patent Laid-Open No. 56-18536 using a collagen decomposition product, when the heating and cooling treatment required in the manufacturing process of ham etc. is performed, the collagen decomposition product is dissolved and dipped on the surface of the product. The water retention function inside the product cannot be fully achieved. Further, as the amount of collagen degradation product added increases, the binding property to meat deteriorates and water separation occurs.

According to the technique disclosed in Japanese Patent Publication No. 3-69502,
Collagen powder is mixed with ground meat and lean meat.
Although there are few problems when such an addition means by mixing can be adopted, in the above-mentioned pickle liquid injection treatment for the meat mass, when collagen powder was added to the pickle liquid, the whole meat mass was added. The problem arises that collagen cannot be fed uniformly. In the injection of the pickle solution, first, the collagen powder needs to pass through the narrow hole of the pickle needle, but with the normal collagen powder, when the pickle solution is filled, precipitation occurs in the liquid pool part in the filling machine, This precipitate may become clogged inside the pickle needle. After the collagen powder is injected into the meat mass from the pickle needle, it gathers in the soft part of the internal tissue of the meat mass from the injection point, so it has to be widely dispersed in the periphery by the tumbling process which is a post process. Collagen powder having a large particle size is difficult to disperse in the internal tissue of the lump of meat and remains near the soft portion of the tissue. Therefore, the collagen powder cannot be uniformly fed to the entire meat mass, and the water retaining function of collagen cannot be sufficiently exerted. Moreover, the collagen powder that is solidified and present in the lump of meat forms a so-called jelly spot, which significantly reduces the quality of the meat product.

Therefore, as described above, the object of the present invention is to provide a method for processing a meat product, which is capable of imparting a good water-retaining function to the whole meat mass in the method of injecting the pickle liquid into the meat mass as described above. Especially.

[0008]

[Means for Solving the Problems] A method for processing a meat product according to the present invention, which solves the above problems, is a method for injecting a pickle liquid into a chunk of meat to improve the quality of the meat product.
To the pickle liquid, pigskin collagen fine powder having a particle size of 0.1 mm or less is added. The lump of meat is made of pork or beef meat, which is used in ordinary ham production, and is in the form of a lump having a certain size. In the present invention, a meat material such as a strip or a minced meat that does not require the injection of pickle liquid is not targeted. However, a meat product may be produced by mixing a chunk of meat and ground meat.

The pickling liquid injection process may be basically the same as in the case of normal ham production. The processing device and equipment such as a pickle needle may be the same as the normal pickle solution injection process. As the components to be mixed in the pickle liquid, any components can be mixed according to the type of meat product and the characteristics to be improved. Specific examples thereof include salt, phosphate, sugar, and spices, and these ingredients are dissolved in water to form a pickle solution.

In the present invention, the pickle liquid has a particle size of 0.1 mm.
The following pig skin collagen fine powder is added. Usually, collagen is purified and produced from the skins and bones of pigs and cows, etc., but in the present invention, the purified pig skin collagen is used as the raw material. Pig skin collagen has a particle size of 0.1 mm
It is pulverized below. As a means for pulverizing, an ordinary pulverizing means can be applied.

As the water-retaining component, a known water-retaining component may be added to the pickle liquid in addition to the above-mentioned pig skin collagen fine powder. For example, an animal protein such as egg white or a vegetable protein such as soybean is used as the thermogelling material.

[0012]

[Function] Collagen is a material having an excellent water retaining function.
Among the collagen, cowhide collagen has a high proportion of insoluble collagen, whereas pig skin collagen has a high proportion of soluble collagen, so if pig skin collagen is made into a fine powder, it can swell appropriately in the pickle solution. You can
Injection with a pickle needle and dispersion in the meat mass are performed relatively smoothly. In addition, pig skin collagen does not completely dissolve like the collagen decomposition products and gelatin in normal heat treatment during processing of meat products, so it reliably retains water in the meat mass. It is also possible to maintain the state.

Pigmented collagen fine powder having a particle size of 0.1 mm or less does not cause clogging in the pickle needle, and easily spreads the internal structure of the meat chunk after being injected into the meat chunk. Even in the case of cowhide collagen, it is possible to inject it into the meat mass if a high pressure is applied, but then the powder injected into the meat mass at high pressure destroys the internal tissue of the meat mass. , Not only reduces the texture, but also makes the water release severe. In the case of pig skin collagen having a large particle size, even if it is not clogged in the pickle needle, there is a problem that the internal tissue is destroyed after being injected into the meat mass.

[0014]

【Example】

[Collagen powder] Pig skin collagen: Pig skin collagen KP made by Nitta Gelatin,
Grain size 0.1mm Cowhide collagen: Pig skin collagen CP made by Nitta Gelatin,
Particle size 0.1 mm [Production of pickle solution] A pickle solution was produced through the following steps. Table 1 shows the composition of the pickle solution.

Water at 5 ° C. is added to a high-speed rotary mixer and stirred. Add phosphate and dissolve. Add sugar, seasoning and potassium sorbate and dissolve. A protein preparation and collagen are added and dispersed. Add salt and sodium nitrite and dissolve.

The liquid obtained is kept at 5 ° C. overnight. Add sodium ascorbate. Adjust to pH 6.5 with a pH adjuster.

[0017]

[Table 1] ───────────────────────────────── Example 1 Example 2 Comparative Example 1 Comparative Example 2 ──────────────────────────────── Salt 3.0 3.0 3.0 3.0 3.0 Na nitrite 0. 04 0.04 0.04 0.04 Na ascorbate 0.16 0.16 0.16 0.16 Phosphate 0.8 0.8 0.8 0.8 0.8 Sorbic acid K 0.2 0.2 0 .2 0.2 Sugar 10.5 10.0 10.0 11.0 10.0 Seasoning 2.6 2.6 2.6 2.6 Protein preparation 12.0 12.0 12.0 12.0 Pig skin collagen fine powder 0.5 1.0 0 0 Cowhide collagen fine powder 0 0 0 1.0 Dye 0.2 0.2 0.2 0.2 Ice water 70 70 70 70 ─────────────── ─────── ─────────── Units are parts by weight [Production of ham] Using the pickle solution obtained above, ham was produced through the following steps.

Process: Meat shaping → Pickle liquid injection → Tumbling (1st to 3rd processes) → Filling → Drying → Smoked → Steaming (ham center temperature 72 ° C.) → Cooling → Product-Manufacturing conditions-Pickle injection: Injection pressure 4 0.0 kg / cm ² tumbling treatment: Under the treatment conditions shown in Table 2, a first tumbling apparatus was used to perform the first to third steps.

[0019]

[Table 2] ───────────────────── 1st process 2nd process 3rd process ──────────────── ───── Rotation speed rpm 15 7 7 Operating time hr 3 6 14 Temperature in the chamber ℃ 5 5 5 ───────────────────── Heat treatment: Table 3 Heating was performed under the treatment conditions shown in. As the processing apparatus, a normal ham making apparatus was used.

[0020]

[Table 3] Center temperature of ham 72 ° C. [Evaluation test] The quality performance of the hams obtained in each Example and Comparative Example was evaluated. The test conditions were as follows.

Pickle viscosity: B type viscometer manufactured by Tokyo Keiki Co., Ltd. was used. (No. 1 rotor, rotation speed 60 rpm, measurement temperature 5 ° C.) Water separation rate: A gravimetric method was applied. Cutting strength: Rheometer manufactured by Fudo Kogyo was used. (6 cm / sec tabie speed, using piano wire) Table 4 shows the test results.

[0022]

[Table 4] ───────────────────────────────── Example 1 Example 2 Comparative Example 1 Comparative Example 2 ──────────────────────────────── Pickle viscosity cps 57 72 72 48 54 Product yield% 173 175 174 174 Water separation rate% 1 Day 7.3 5.3 5.3 8.0 6.9 Day 7 8.9 6.2 11.4 9.2 Cutting strength g 610.5 655.2 546.8 ―― ──────── ────────────────────────── Overall Evaluation: (1) Comparative Example 1 (blank) has a strong protein gel and a bad mouthfeel. It was

Examples 1 and 2 had a fibrous texture and a pleasant mouthfeel. Comparative Example 2 (cowhide collagen) had a hard texture compared to Examples 1 and 2. (2) In Examples 1 and 2, the binding property of ham was improved and the “cracking” during slice was reduced. In Comparative Examples 1 and 2, “cracking” occurred. (3) In Examples 1 and 2, collagen was uniformly dispersed in the product, but in Comparative Example 2, a linear yellow-brown collagen layer was observed in the soft part of the tissue.

(4) In Examples 1 and 2, water separation during slicing was improved.

[0025]

According to the method for processing meat products according to the present invention described above, the pickle solution containing pork skin collagen fine powder having a particle size of 0.1 mm or less is used to inject the pickle solution into the meat mass. By carrying out the treatment, the water retention property can be improved over the entire meat mass.

As a result, the quality of meat products such as ham can be greatly improved.

Claims (1)

[Claims] 1. A method for injecting pickle liquid into a meat mass to improve the quality of meat products, characterized in that pork skin collagen fine powder having a particle size of 0.1 mm or less is added to the pickle liquid. Method of processing meat products.